El Charrua Restaurant: Sourcing Ingredients With Simplicity and Efficiency

El Charrua Restaurant: Sourcing Ingredients With Simplicity and Efficiency

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  • Teaching Notes
Abstract

This real-life case study related to a restaurant in the city of A Coruña (Spain) is dramatized through discussion with two of the founders. The main objective of this case study is to analyze, through critical and global reflection, the main features of the restaurant industry and the essential characteristics of the business model proposed by restaurant, El Charrua. The case focuses on the initial stage of defining the business model and the first few years of activity, even though the restaurant has continued its activity and expansion over time. This is why the case presents a dynamic perspective, providing both analytical and decision-making insights. The different decisions made by the business partners since the initial business idea were collected. From this starting point, we have composed an itinerary rich in nuances, and with a dynamic approach, which makes the case study particularly suitable for understanding the challenges arising in the current ever-changing environment.

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